Campus Connection

Record enrollment, fresh faces and new majors

UW-La Crosse welcomed its largest first-year class in school history this fall, with 2,325 students enrolled — surpassing the fall 2022 record of 2,308. This milestone highlights the growing appeal of a UWL education. 

“The energy and excitement that accompanies a UWL education continues to be a leading reason why so many are choosing to become a UWL Eagle,” says Corey Sjoquist, assistant vice chancellor for Admissions & Recruitment. “When recruiting in high schools and at college fairs across the Midwest, it makes us proud how many alumni and parents of UWL students rave about the UWL experience. This really is a wonderful campus.” 

Overall enrollment at UWL also saw an uptick, reaching 10,492 students on the 10th day of the fall semester — an increase of 165 students compared to last year. This figure is just 1.6% shy of the university’s record enrollment of 10,664 set in fall 2014. 

In addition to the record-breaking first-year class, UWL is experiencing growth in its graduate and international student populations. The university also retained 86.7% of its 2023-24 first-year students — the highest retention rate in a decade and among the top three in the past 50 years. 

"Our Student Success programs play a crucial role in achieving such strong retention rates,” explained Graciela Engen, director of Institutional Research, Assessment & Planning.  “I’m pleased to report that our students are thriving and returning at one of our highest rates ever.”

Sjoquist emphasized that UWL has approached its enrollment growth strategically, ensuring adequate housing and resources to accommodate the increase in students.

Amid national trends where many institutions face enrollment declines due to decreasing numbers of high school graduates, UWL’s growth is particularly noteworthy. Sjoquist attributes this success to the university's quality academic programs, dedicated faculty and staff, modern facilities, and picturesque location. “Our admissions team worked diligently this past year to recruit another outstanding class of new students,” he added. 

Graduate enrollment increased to 946 students, up from 921 last fall, while international student enrollment rose to 87, compared to 83 last year. Transfer student enrollment dipped slightly from 358 to 318. 

The percentage of U.S. students of color at UWL, encompassing Black, American Indian, Hispanic, Native Hawaiian, Asian and multiracial students, saw a small decrease to 10% of the total student body, down from 10.2% the previous year. 

UWL's robust enrollment has a positive ripple effect on the local economy, as students contribute to local businesses through spending and employment opportunities. Sjoquist noted the mutually beneficial relationship between UWL and the surrounding community, stating, “A strong university in a vibrant city creates an attractive destination for students.”

University welcomes new leadership

Chancellor James Beeby isn’t the only new face on the university’s leadership team.

Stacy Narcotta-Welp has been named vice chancellor for Diversity & Inclusion, succeeding Dina Zavala. And Stephanie Pope has been named vice chancellor for Administration & Finance, succeeding Bob Hetzel. Both were selected following extensive national searches, and will now serve on the chancellor’s cabinet.

Narcotta-Welp has held a number of student-facing leadership positions since arriving at UWL in 2017. She was the director of Student Support Services and assistant vice chancellor for Diversity & Inclusion, and most recently served as interim vice chancellor for Diversity & Inclusion.

Narcotta-Welp’s professional experience includes coaching, program development, teaching, grant work, and administration — all of which have focused on student success and inclusion.

She holds a bachelor’s degree in anthropology from the University of Tulsa and a master’s degree in counseling, rehabilitation and student development from the University of Iowa.

Pope previously served as vice president for Finance & Facilities for Minnesota North College. She brings 23 years of experience in higher education leadership, with a demonstrated history of financial stewardship and relationship-building, and a focus on student success.

Pope is also familiar with the higher education landscape in Wisconsin, having served as an associate budget planner for UW-Stevens Point.

She holds a bachelor’s degree in English from UW-Stevens Point and a master’s degree in business administration from Edgewood College in Madison.

New majors in environmental science, nutrition and food sciences

UWL has launched two new majors that will prepare students for careers in growing, high-impact fields.

Students can now major in environmental science or nutrition and food sciences after both offerings were approved by the UW Board of Regents earlier this year.

The environmental science major draws from the natural and social sciences to provide students with the skills and knowledge needed to address pressing environmental issues facing society. It consists of courses in geography, biology, chemistry, microbiology, and sustainability and environmental studies, before branching into higher-level courses and experiential opportunities.

La Crosse is an ideal location for a major in this burgeoning field, faculty say, due to the area’s rich and diverse natural landscape.

“It makes sense to have a major like this at a time when we’re experiencing major environmental change that can directly impact the communities we live in,” explains Professor Colin Belby, chair of the Department of Geography and Environmental Science. “We’re also perfectly situated geographically — on the Mississippi River, adjacent to marshland and the bluffs. We have these wonderful outdoor laboratories at our doorstep.”

Meanwhile, the food and nutrition sciences major will build on the success of UWL’s nutrition minor, expanding learning and research opportunities in food science, food safety, food systems and more.

The interdisciplinary major will incorporate courses from multiple departments and colleges across campus. In developing the curriculum, faculty met with industry leaders from organizations such as Kwik Trip and Organic Valley, which reinforced the need for skilled entry-level professionals in food science, food safety and food systems.

“As the global population continues to grow, food and healthcare systems will be increasingly challenged to meet demand for their services,” explain Lisa Kobs and Margaret Maher, biology faculty who spearheaded the new program. “As a food and nutrition sciences major, students will develop a broad understanding and set of skills related to food science, food systems and nutrition that will prepare them for multiple opportunities to contribute to these enduring challenges.”

There is an increasing demand for skilled workers in both environmental science and food and nutrition sciences.

Over the next decade, the Bureau of Labor Statistics projects a 6% increase in jobs for environmental scientists and specialists nationwide, with demand expected to outpace supply in the Midwest.

Similarly, projections show faster-than-average job growth in food and nutrition sciences over the next decade, with 7% growth for dieticians and nutritionists.